Pasta with Basil Pesto and Oven‑Roasted Tomatoes

Ingredients

• 8 egg tomatoes
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 400 g pappardelle
• 150 g basil pesto (jarred)
• 40 g freshly grated Parmesan

Instructions

1. 1.

   Wash the tomatoes, halve them and place cut‑side up on a greased baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in a preheated oven at 180°C for about 45 minutes.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente.

3. 3.

   Drain the pasta, let it dry slightly, mix with pesto, plate onto bowls, arrange the roasted tomatoes on top, and sprinkle with Parmesan before serving.